Simple, practical, and full of everyday flavour, Moringa Leaves Chutney is a vegetarian South Indian side dish made with coconut oil, tender moringa (drumstick leaves), and green chillies in about 10 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 5 minutes
  • Total time: 10 minutes
  • Yield: 3
  • Category: Side Dish
  • Cuisine: South Indian

Ingredients

  • 1 teaspoon coconut oil ((or olive oil))
  • 1/2 cup tender moringa (drumstick leaves) (tightly packed)
  • 3 green chillies
  • 1/2 cup shredded coconut
  • 1/2 inch ginger ((optional))
  • 1 small piece of tamarind ((or 1 teaspoon of lime juice))
  • salt (adjust to taste)

Extra Tempering:

  • 1 teaspoon oil
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon cumin (jeera) seeds
  • 1 stalk curry leaves

Method

  1. Add one teaspoon of oil to a pan, add the green chilies and moringa leaves and saute for a minute until the leaves wilt. Dont overcook. Keep aside.
  2. In a blender, take shredded coconut, roasted green chilies-moringa leaves mixture, tamarind, ginger, salt, and blend into a smooth paste by adding ½ cup of water.
  3. Prepare the tempering of oil, mustard seeds, cumin seeds, and curry leaves. Pour the tempering over the chutney and mix well. Drumstick leaves coconut chutney is ready. Serve with dosa, idli, or chapati.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.